Given the amount of requests I got for this recipe, I think it’s safe to say that many of y’all are big pumpkin + pecan fans too.

The original recipe called for fresh sweet potato puree. While I had canned sweet potato puree on hand, I opted for canned pumpkin instead. I also cut back on the sugar just a smidge and used pumpkin pie spice to go along with the pumpkin switcheroo.

I usually find that when I bake with pumpkin, I get a very moist end product. These blondies, however, were thick, dense and slightly cakey. Thus, you can wrap them up and eat them on the go without having to worry about smushing them.

I used a 9×5 loaf pan instead of an 8×8 square baking dish and believe it or not, I baked these in the toaster oven! I found that I had to lower the temperature by about 20-30 degrees and decrease the cooking time by 2-3 minutes as a result.

These are incredibly scrumptious on their own but next time, I think I’m going to serve them with a side of butter pecan and/or pumpkin ice cream. Perhaps for Thanksgiving dessert?

Or…tonight .

Vegan Pumpkin Pecan Blondies

Adapted from Vegan Cookies Invade Your Cookie Jar

Ingredients

3/4 cup canned pumpkin

1/2 cup canola oil

1/2 cup sugar

1/2 cup dark brown sugar

1/4 cup almond milk

2 tsp vanilla extract

1 1/4 cups flour

1/4 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 cup toasted chopped pecans

1/2 cup chocolate chips (optional)

Directions

Preheat oven to 375*F. In a large bowl, combine wet ingredients (pumpkin, oil, sugar, brown sugar, almond milk, vanilla) and stir well. Sift in dry ingredients (flour, baking powder, salt, spices) and stir to combine. Be careful not to overmix. Fold in chopped pecans and chocolate chips (optional). Pour batter into a greased loaf pan and even out the top with a spatula. Bake for 25-28 min. or until toothpick comes out clean. Do not overbake! Allow to cool before slicing.

I made a pumpkin & pecan loaf this weekend that was out of this world! I’m definitely a new convert to this combo! I’ll for sure have to try out this recipe sometime.. Thanksgiving is this weekend so I might give it a go then!

I have yet to buy my first can of pumpkin of the season, but I think this has just reminded me to put it on the grocery list. I love a recipe heavy on the cinnamon. I’m not vegan, so I may swap out some of the oil for an egg and the pecans for walnuts (just because I have walnuts in my cupboard, not to dis the pecans or anything).

Thank you for posting this delicious recipe–I saw it on Holly’s blog (Couch Potato Athlete), and I can’t wait to make it this week. Also, “Vegan Cookies Invade Your Cookie Jar” is my absolute favorite baking cookbook! I received it as a gift a few months ago, and I can’t stop trying their recipes! Have you tried the Chocolate Peanut Butter Pillows? They’re a new favorite in our house

Allie

Hi, I'm Allie! Welcome to my blog. I'm a certified personal trainer and RYT-200 certified yoga instructor who loves to run, travel, eat carrot cake, take photographs, and listen to country music. You can read more about me here